Legume Free Air Fryer Lemon Pepper Wings
Crispy, golden, and bursting with bright citrus heat, these air fryer wings are the kind of crowd-pleaser that disappears fast. The secret to that shatteringly crisp skin is baking powder — it draws out moisture and promotes browning without any frying oil or flour-based coatings, keeping the whole thing completely free of legume-derived ingredients. No bean flours, no pea protein coatings, no hidden soy — just clean, simple pantry staples doing serious work. The lemon pepper sauce comes together in minutes with real butter, fresh lemon juice, zest, and cracked black pepper, delivering a punchy, restaurant-quality finish that store-bought sauces rarely match. Tossing the hot wings directly in the sauce ensures every piece gets fully coated in that glossy, tangy glaze. A scatter of fresh parsley and a few lemon wedges on the side make the whole platter look like you put in way more effort than you actually did. These are the wings you make when you want something impressive, satisfying, and completely stress-free.
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Learn more →Ingredients
4 servings
- 2 lbs chicken wings, split into flats and drumettes, tips removed
- 1 tbsp baking powder
- ½ tsp kosher salt
- ½ tsp garlic powder
For the lemon pepper sauce
- 3 tbsp unsalted butter
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest (from about 2 lemons)
- 1 tsp coarsely ground black pepper
- ¼ tsp kosher salt
For serving
- 1 tbsp fresh parsley, finely chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Pat the chicken wings thoroughly dry with paper towels. In a large mixing bowl, toss the wings with the baking powder, 1/2 tsp kosher salt, and garlic powder until evenly coated.
- 2
Preheat the air fryer to 400°F (205°C) for 3 minutes. Arrange the wings in a single layer in the air fryer basket, leaving a little space between each piece — work in two batches if needed to avoid crowding.
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